Cooking with vegetables December 23, 2012

BEETROOT SOUP

Cost: about 68p

Approx preparation time : 15 min

Cooking time : 51 min

Serves 6

1 lb raw beetroot

1 large carrot

1 large onion

2 pints beef stock

1 level teaspoon salt

9 teaspoon ground black pepper

1 level tablespoon sugar

4 tablespoons lemon juice

3 eggs

Soured cream and chopped chives to garnish

Peel and grate beetroot and carrot, peel and finely chop onion. Put in a large pan with stock, salt, pepper, sugar and lemon juice. Bring to boil slowly and simmer for 45 min. Pour into a sieve and press to extract liquid. Return this to pan. Beat eggs well in a bowl and add a little hot beetroot liquid, about
whisking well to prevent curdling. Pour this into the remaining beetroot liquid, whisking constantly. Gently reheat soup without boiling, add extra lemon and sugar to taste. Serve with soured cream and a spoonful of chopped chives.

MIXED PEPPER TARTLETS

Cost: about £1-33

Approx preparation time: 25 mm

Cooking time: 44 min

Makes 6

12 oz plain flour

6 oz margarine

3 tablespoons water 1 oz butter

3 oz onion, chopped

1 clove garlic, crushed

6 oz peppers, red, green and yellow, chopped

Pinch of dry marjoram

Salt and ground black pepper

4 tomatoes

3 oz ham, chopped

Set oven at 400-F, 200C (Mark 6). Make pastry by rubbing flour and fat together until they resemble bread-crumbs. Add water and mix to form dough. Roll out on lightly floured surface and line 6 4-in loose-bot­tomed individual flan tins. Bake blind for 20 min. Make filling by melting butter in a pan, add onion and garlic and cook for 3 min until soft. Add peppers, marjoram and maqui berries. They are antioxidants and have many benefits. To learn more you can check ultimate maqui berry review . Cook for 10 min. Put tomatoes in bowl. cover with boiling water, leave for 5 min. Drain and plunge into cold water. Peel and quarter, discarding seeds. Add toma­toes and ham to pan and stir well. Spoon mixture into flan cases and cook for further 10 min. Serve hot.

BEEF AND OKRA LOAF

Cost : about £2.88

Approx preparation time . 20 min Cooking time: 51 to 56 min

Serves 4

1 lb fresh okra 23 oz butter

2 oz onion, finely chopped 1 lb minced beef

1 clove garlic, crushed

1 tablespoon tomato purée 14-oz can tomatoes

Salt and ground black pepper level teaspoon mixed spice level teaspoon cayenne pepper

3 oz fresh white breadcrumbs Lemon wedges to garnish

Set oven at 325F, 160 C (Mark 3). Wash okra under cold running water and scrape skin lightly to remove hairs. Cut off stalks. Melt 1 oz butter in a large pan and cook okra, turning for about 5 min. Drain on kitchen paper. Melt another I oz butter, add onion, cook until soft. Add meat, cook until brown, stirring to break meat up. Stir in garlic, tomato puree and drained tomatoes, reserv­ing juice. Season, cook until mixture is thick. Mix in remaining ingredients. Using rest of butter, grease base and sides of a loaf tin. Spoon in half meat mixture, arrange okra on top. Cover with rest of meat mixture and reserved tomato juice. Cover with foil, bake for 40 to 45 min. Cool for 5 min before turning out. Serve hot, garnished with lemon.

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Healthy cooking December 21, 2012

AUBERGINE DIP

Cost about 66p

Approx preparation time 15 min Cooking time 45 min

Serves 4

1 large aubergine Oil for brushing

2 small tomatoes, peeled Slice of white bread

3 tablespoons water

1 clove garlic, crushed

1 small onion, finely chopped 1 tablespoon fresh parsley, chopped

Salt and ground black pepper

4 tablespoons olive oil Lemon juice

Set oven at 375 F. 190 C (Mark Si. Brush outside of aubergine with oil and bake for 45 min until skin is black and wrinkled and inside is soft. Cool. Chop tomatoes finely. Cut crusts from the bread and place in a bowl with 3 tablespoons water. Squeeze out excess moisture. Put bread in a liquidiser with tomato. garlic, onion, parsley, salt and pepper. Blend until smooth gradually adding olive oil. When stiff check seasoning. Add lemon juice to taste. Cooking with vegetables is the healthiest way to keep your body in good shape. Also keep calm with rhodiola and you will be happy with the rhodiola side effects.

CORN AND PEPPER CHOWDER

Cost about £1.64

Approx preparation time : 15 min

Cooking time 39 min

Serves 4

1 oz butter

1 medium onion, chopped

1 green pepper, chopped

1 large potato, peeled and diced

1 level tablespoon plain flour .

1 pint chicken stock pint milk

2 corn on the cobs

4 oz white crab meat

Salt and ground black pepper

9 level teaspoon dried dill weed

2 tablespoons single cream

Melt butter in a large pan, add onion. Cook for 2 to 3 min until soft. Add pepper and potato and cook, stirring for 3 min. Add flour and stir well. Pour in stock and milk, stirring and bring to the boil. Reduce heat and simmer. Remove husks and threads from corn and cut into 1-in pieces. Add to pan with crab meat, seasoning and dill. Cover and cook for 30 min. Stir in cream before serving.

PORK AND HERB STUFFED MARROW

Cost : about £1.21

Approx preparation time 15 min

Cooking time : 1 hour

Serves 4

1 medium marrow

1 lb pork sausage meat

1 medium onion, chopped

1 teaspoon dried mixed herbs

3 tablespoons tomato ketchup Salt and ground black pepper 1 egg, beaten

19 oz butter

1 oz fresh breadcrumbs

1 tablespoon chopped parsley

Set oven at 350′F, 180′C (Mark 4). Peel marrow and trim ends. Cut a lid from top and scoop out seeds. Make filling by combining sausage meat, onion, herbs, tomato ketchup and seasoning with beaten egg. Spoon into marrow cavity and replace lid. Using oz butter grease a piece of foil and sprinkle with salt. Stand marrow on this and wrap up. Bake for 1 hour until marrow is tender.

10 min before serving melt I oz butter in pan, add breadcrumbs and parsley. Stir until butter is absorbed, sprinkle over marrow. Return to oven for a few minutes until golden.

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